In a large bowl add the ricotta, onion, garlic, spinach, fresh oregano/basil, shallots, salt and pepper. Combine well. Taste for seasoning (salt and pepper) and adjust if necessary.

Spray a baking tray with olive oil spray and place each mushroom on tray like cups. Evenly fill each mushroom with ricotta mix. Top each with the grated cheese, a pinch of dry oregano and a pinch of salt and pepper.

Place in the pre-heated over to bake for 20-25 minutes or until cheese goldens on top.

Serve hot or cold with a salad.

Note

Store left-overs in the fridge.

There’s many variations that can be done to this recipe e.g. you can add finely chopped sundried tomatoes, olives, marinated eggplant and chargrilled capsicum into the stuffing mix.

If you have had bariatric surgery, this recipe will make 8 serves.

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I will never give away, trade or sell your email address. You can unsubscribe at any time.